Modules

Year One (Level 4) Core Modules Introduction to Patisserie (20 credits) You will develop skills required to produce a range of patisserie products. The specialist areas include pastry, fillings, sponges, mousses, glazes and desserts. This module also provides the opportunity to explore history and origin of patisserie products and how they have become classic desserts. Bakery and Confectionery Science (20 credits) This module will provide students with an Introduction to bakery science in terms of both cereal science and finished products. Principles of the core food molecules (proteins, fats, and carbohydrates) and specific processes such as fermentation and raising agents will be described using bread, cakes, biscuits and pastry as examples. Artisan Bread - Production and Appraisal (20 credits) This module will help the student to develop the hands on skills and technical knowledge to produce and appraise a range of bread making methods which can be categorized as "Artisanal". Methods and styles of bread making studied will include: sponge and dough, sour dough starters, levains, poolish and bigas.   Specialist Confectionery (20 credits) You will be encouraged to develop your specialist confectionery skills whilst gaining a deeper understanding of how ingredients work together in order to form specific products. A main focus of this module will be the examination of specialist ingredients such as flour, sugar confectionery and chocolate. Food Safety and Hygiene (20 credits) This module provides students with an introduction to the main food hygiene theories and practices. Focus on current food hygiene legislation requires food businesses to develop and implement a food safety management system based around HACCP, students will learn how to devise and implement such a system. Optional Modules Managing for Profit (20 credits) Diet and Nutrition (20 credits) Year Two (Level 5) Core Modules Advanced Confectionery and Chocolate (20 credits) This module will broaden skills and knowledge using industry methods and processes in confectionery and chocolate. Students will be expected to a range of patisserie products for the luxury market to align both practical and academic attributes to enhance employability. Contemporary Bread Production (20 credits) The contemporary bread production modules allows students to both produce the products, and study the technical aspects of typical bread and morning goods found on UK retailors' shelves. Where possible, automated food manufacture process is replicated by the students in practical settings. Quality Assurance (20 credits) There will be a series of practical sessions designed to demonstrate the implementation of key quality systems. The assessment uses case study scenarios in a food manufacturing context to develop student's insight in relation to hazard controls, traceability and specification design. Quality Assurance in food manufacturing offers sought after wide and varied careers. Food Production Management (20 credits) Ethical and financial pressures are driving the food industry to adopt cost-focused and environmentally responsible processes. You will learn about the key aspects of management and control in food production as well as the responsibilities and challenges facing food production managers. You will also explore customer buying behaviour and the type of market the food production unit will serve. Contemporary Patisserie (20 credits) This module is designed to provide the students with an introduction to all the essential elements of professional pastry production, including working with tempered chocolate and boiled sugar. Students will be challenged to produce a contemporary plated dessert utilising standardised recipes and considering current market developments. Optional Modules Enterprise Start-up Studies (20 credits) Product Design and Process Development (20 credits)

Assessment method

Assessment is designed to provide you an opportunity to demonstrate your strengths in a number of ways and so a variety of assessment methods are used. There is a strong focus on the vocational nature of this course including practical innovative project work and assessment. An estimated breakdown of the assessment for this course is as follows: Coursework - 70% Practical assessment - 23% Written examinations - 7% Please note that the information provided above is indicative only and actual timetables and assessment regimes will be issued to students at induction.

Qualified teacher status (QTS)

To work as a teacher at a state school in England or Wales, you will need to achieve qualified teacher status (QTS). This is offered on this course for the following level:

• Course does not award QTS